Description
Warm aromas of cinnamon and ginger fill the kitchen as these bars emerge golden-brown, boasting a moist, tender crumb that melts on your tongue.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a large bowl, beat granulated sugar, packed brown sugar, and eggs until smooth and creamy.
- Add pumpkin puree, vegetable oil, and vanilla extract to the sugar mixture and stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack before cutting into squares.
Notes
- These bars stay moist and fresh in an airtight container at room temperature for up to 3 days.
- For added texture, fold in 1/2 cup chopped pecans or walnuts before baking.
- Serve with a dollop of whipped cream or a layer of cream cheese frosting if desired.
- Ensure the bars are fully cooled before applying any frosting to prevent it from melting.